Brandt SANGIORGIO GFM10XEP, Manual, Page: 57 / 64

57
A T U R E S G U I D E
• TIPS:
- Place them directly on the shelf to make the dough base crispy
- Place on the enamelled tray to have a softer base.
• TIPS:
- Use the spit. Remember to place the grill pan underneath
to catch the juices.
- Cook in a chicken brick to avoid fat splashes.
- Prick the skin to prevent splattering.
• TIPS:
- Use a non-stick aluminium flan tin: the pastry:
the pastry on the bottom will be crisper.
- For bought frozen flans and quiches, take them out of their
aluminium container before placing on the shelf.
• TIPS:
- Only use this feature for whole fish cooked flat. Fish wrapped in
pastry or grilled needs a pre-heated oven for best results.
• TIPS:
- If you prefer your beef well cooked, use a conventional cooking me-
thod.
- Remove the joint from the fridge at least 1 hour before cooking is
to start (see tips on the next page).
Remove as much basting fat from the joint as possible. Place the
joint in an earthenware dish with a little water and a teaspoon of oil.
Do not sprinkle with salt until cooking is over.
GB
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